Stracciatella - Italian Egg Drop SoupEggland's Best® Sourcing
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Ingredients
3 Eggland's Best eggs
6 cups low-sodium chicken broth
2 cloves garlic, minced
Zest & juice from ½ lemon
2 cups fresh spinach, chopped
⅓ cup parmesan cheese, grated (plus more for garnish, if desired)
1 pinch salt
1 pinch pepper
Preparation
Chop fresh spinach and set aside Whisk eggs, salt, pepper and parmesan cheese together and set aside Bring chicken broth, lemon juice, lemon zest and garlic to a boil; add chopped spinach and mix to incorporate When broth is boiling, add eggs in a steady, slow stream, whisking broth rapidly to break eggs up as they are incorporated into the broth When all eggs are blended with broth, reduce heat to a simmer and cook for an additional 2-3 minutes Serve immediately; garnish with additional parmesan cheese if desired.
